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4.34 from 3 votes

Chocolate Chip Ricotta Cookies

2SP blue, green & purple, 2pp each
Prep Time25 minutes
Cook Time10 minutes
Total Time35 minutes
Course: Baking
Servings: 18
Author: Drizzle

Ingredients

  • 1 package reduced fat pillsbury crescent rolls
  • 1/4 cup light cream cheese softened
  • 1/4 cup light ricotta
  • 2.5 Tbsp icing sugar confectionary sugar
  • 1/2 tsp vanilla extract
  • 1.5 Tbsp mini chocolate chips

Instructions

  • Unroll the crescent dough into 2 pieces of 4 rolls. Pinch together any open seams.
  • In a small bowl, mix together the cream cheese, ricotta, icing sugar, and vanilla extract.
  • Spread evenly onto the two dough pieces. Sprinkle ¾ tablespoon of chocolate chips onto each piece.
  • Roll up and pinch the ends closed. Place both of the rolls in the freezer for 20 minutes to firm up.
  • Once you have 10 minutes left, preheat the oven to 375F and spray a large baking sheet with nonstick cooking spray.
  • Remove from the freezer and cut each roll into 9 pieces using a serrated knife.
  • Place on the baking sheet and bake in the oven for 10-12 minutes checking often so they don't brown too much.
  • Serve immediately and enjoy!

Notes

3 points per serving based on the WW app recipe creator.  
If you’re using an older version of WW, check out these points below. 
Personal Points- 2 depending on your 0PP foods
Freestyle SP- (blue & purple) 2 using WW recipe builder
Smart Points- (green) 2 using SP calculator
Points Plus- 2 using PP calculator

Nutrition

Serving: 1cookie | Calories: 60kcal | Carbohydrates: 8g | Protein: 1g | Fat: 2g | Saturated Fat: 1.07g | Sodium: 117.52mg | Sugar: 3.41g